Pink Champagne Cupcakes
Tiny bubbles. Beautiful cupcakes. Super easy!
Prep Time: 25 min
Total Time: 1 hour 15 min
Makes: 24 cupcakes
1 box Betty Crocker® SuperMoist® white cake mix1 1/4 cups champagne1/3 cup vegetable oil3 egg whites4 to 5 drops red food coloring Champagne Frosting
1/2cup butter or margarine, softened4cups powdered sugar1/4cup champagne1teaspoon vanilla4to 5 drops red food coloring Garnish
Pink decorator sugar crystalsEdible pink pearls
1.Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2.In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
3.Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4.In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls
Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.
For pink decorator sugar crystals, edible pink pearls and decorative cupcake lines, check out www.fancyflours.com
Nutrition Information: 1 Cupcake:
Calories 230 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 180mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 29g); Protein 1g Percent Daily Value*:
Vitamin A 2%; Vitamin C 2%; Calcium 2%; Iron 2% Exchanges:
1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices:
*Percent Daily Values are based on a 2,000 calorie diet.